Of course growth culture makes a difference. Why else would I even mention that the Mediterranean climate is so perfect for peppers? You just seem itching to pick a pepper fight with me (can you say that 3 times fast? )

I grow a variety known as "super cayenne". Hubby strings them and when dried I stick them in the food processor and make my own chile flakes. Cayenne is most definitely a variety of pepper. I like the "supers" because they are a lilttle milder than the "regular" cayennes.